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Chourasia R, Dabrha G, Abedin MM, Phukon LC, Singh AK, Sahoo D, Singh SP, Rai AK. Exploring peptidomes of by-products generated during chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides. Food Funct 2024; 15:5987-5999. [PMID: 38742436 DOI: 10.1039/d4fo00405a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
The considerable value of whey is evident from its significant potential applications and contributions to the functional food and nutraceutical market. The by-products were individually obtained during functional chhurpi and novel soy chhurpi cheese production using defined lactic acid bacterial strains of Sikkim Himalaya's traditional chhurpi. Hydrolysis of substrate proteins by starter proteinases resulted in a comparable peptide content in whey and soy whey which was associated with antioxidant and ACE inhibition potential. Peptidome analysis of Lactobacillus delbrueckii WS4 whey and soy whey revealed the presence of several bioactive peptides including the multifunctional peptides PVVVPPFLQPE and YQEPVLGPVRGPFPIIV. In silico analyses predicted the antihypertensive potential of whey and soy whey peptides with strong binding affinity for ACE active sites. QSAR models predicted the highest ACE inhibition potential (IC50) for the β-casein-derived decapeptide PVRGPFPIIV (0.95 μM) and the Kunitz trypsin inhibitor protein-derived nonapeptide KNKPLVVQF (16.64 μM). Chhurpi whey and soy whey can be explored as a valuable source of diverse and novel bioactive peptides for applications in designer functional foods development.
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Affiliation(s)
- Rounak Chourasia
- National Agri-food Biotechnology Institute, SAS Nagar, Mohali, India.
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
| | - Gayatri Dabrha
- National Agri-food Biotechnology Institute, SAS Nagar, Mohali, India.
| | | | | | - Ashish Kumar Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India.
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
- Department of Botany, University of Delhi, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India.
- Gujarat Biotechnology University, Shahpur, Gandhinagar, Gujarat, India
| | - Amit Kumar Rai
- National Agri-food Biotechnology Institute, SAS Nagar, Mohali, India.
- Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India
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2
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de Albuquerque Mendes MK, dos Santos Oliveira CB, da Silva Medeiros CM, Dantas C, Carrilho E, de Araujo Nogueira AR, Lopes Júnior CA, Vieira EC. Application of experimental design as a statistical approach to recover bioactive peptides from different food sources. Food Sci Biotechnol 2024; 33:1559-1583. [PMID: 38623435 PMCID: PMC11016049 DOI: 10.1007/s10068-024-01540-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 01/12/2024] [Accepted: 02/06/2024] [Indexed: 04/17/2024] Open
Abstract
Bioactive peptides (BAPs) derived from samples of animals and plants have been widely recommended and consumed for their beneficial properties to human health and to control several diseases. This work presents the applications of experimental designs (DoE) used to perform factor screening and/or optimization focused on finding the ideal hydrolysis condition to obtain BAPs with specific biological activities. The collection and discussion of articles revealed that Box Behnken Desing and Central Composite Design were the most used. The main parameters evaluated were pH, time, temperature and enzyme/substrate ratio. Among vegetable protein sources, soy was the most used in the generation of BAPs, and among animal proteins, milk and shrimp stood out as the most explored sources. The degree of hydrolysis and antioxidant activity were the most investigated responses in obtaining BAPs. This review brings new information that helps researchers apply these DoE to obtain high-quality BAPs with the desired biological activities.
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Affiliation(s)
| | | | | | - Clecio Dantas
- Departamento de Química, Universidade Estadual do Maranhão – UEMA, P.O. Box, 65604-380, Caxias, MA Brazil
| | - Emanuel Carrilho
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP 13566-590 Brazil
| | | | - Cícero Alves Lopes Júnior
- Departamento de Química, Universidade Federal do Piauí – UFPI, P.O. Box 64049-550, Teresina, PI Brazil
| | - Edivan Carvalho Vieira
- Departamento de Química, Universidade Federal do Piauí – UFPI, P.O. Box 64049-550, Teresina, PI Brazil
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Mahajan P, Bera MB, Prasad K. Food physics insight: the structural design of foods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1643-1655. [PMID: 37187990 PMCID: PMC10170019 DOI: 10.1007/s13197-022-05400-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 05/17/2023]
Abstract
Understanding food materials from the classical realm of physics including soft condensed matter physics has been an area of interest especially in the structural design engineering of food products. The contents of this review would help the reader in understanding the thermodynamics of food polymer, structural design principles, structural hierarchy, steps involved in food structuring, newer structural design technologies, and structure measurement techniques. Understanding the concepts of free volume would help the food engineers and technologists to study the food structural changes, manipulate process parameters and, the optimum amount of nutraceuticals/ingredients to be loaded in the food matrix. Such understanding helps in reducing food ingredient wastage while designing a food product.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
| | - Manab Bandhu Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
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Stanojević SP, Kostić AŽ, Milinčić DD, Stanojević AB, Pešić MB. Composition of proteins in fresh whey as waste in tofu processing. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2023; 58:10-20. [PMID: 36622369 DOI: 10.1080/03601234.2022.2162300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein composition and the activity of bioactive peptides could be useful for the application of tofu whey as a functional food additive. Tofu whey was obtained during the tofu production from six soybean genotypes by hydrothermal processing in combination with chymosin-pepsin rennet. Basic 7S globulin (14.28-19.13%), γ-conglycinin (7.73-9.31%) and β-conglycinin (10.59-12.90%) were registered of the total extracted proteins. Glycinin was present with a dominant share of acidic (24.64-27.55%) versus basic polypeptides (12.18-14.61%) in the total extracted proteins. High content of total protein (22.67-28.00%), balanced content (9.76-13.33% of the total extracted proteins) and residual activity (1.95-3.76%) of trypsin inhibitors and low lectins content (5.04-5.48% of the total extracted proteins) indicate good nutritional value of the tofu whey samples. Tofu whey can be potentially useful for application as a cheap, nutritional and functional food additive and can enable sustainable production through the recycling of waste.
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Affiliation(s)
- Sladjana P Stanojević
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Danijel D Milinčić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Andjela B Stanojević
- Faculty of Environmental Sciences, Czech University of Life Sciences, Prague, Czech Republic
| | - Mirjana B Pešić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, Institute for Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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Singh J, Karmakar S, Banerjee R. An integrated study using ultrasonic-assisted enzymatic extraction of hydrolysates from rice based distillery byproduct and its characterisation. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.04.039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Han W, Zhuang X, Liu Q, Sun B, Miao H, Zhang X. Fermented soy whey induced changes on intestinal microbiota and metabolic influence in mice. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentation. Food Res Int 2020; 140:109901. [PMID: 33648203 DOI: 10.1016/j.foodres.2020.109901] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 01/19/2023]
Abstract
Soy (tofu) whey is a liquid side stream generated from tofu production and is often discarded as waste after it is generated. Direct disposal of soy whey can result in environmental issue in the long run. Soy whey has been previously successfully fermented using different types of wine yeasts, but the yeast available nitrogen (YAN) was found to be deficient. In this study, the soy whey YAN was estimated to be approximately 45.9 mg N/L. A mixture of four amino acids (valine, leucine, isoleucine and phenylalanine) was added into soy whey at a total concentration of +40, +80, +120 and +160 mg N/L and fermented with Torulaspora delbrueckii Biodiva for a period of 10 days. Increasing amino acid supplementation did not affect the yeast cell growth, but it sped up the sugar utilization proportionally. Increasing amino acid supplementation resulted in lower organic acid production and higher glycerol production. Amino acid supplementation also enhances the production rate of higher alcohols; increasing amount of higher alcohols and their respective esters were obtained with increasing amount of amino acid supplementation. However, higher levels of amino acid supplementation (particularly at +160 mg N/L sample) resulted in higher residual nitrogen contents which may lead to microbial instability. Supplementation of 120 mg N/L of amino acids was found to be the optimum concentration to enhance the metabolism of the yeast without leaving a high residual amino acid content. Therefore, with proper control of the amino acid addition dosage, the usage of mixed amino acid supplementation may be a strategy to regulate the fermentation kinetics and volatile compound modulation in soy whey alcohol fermentation.
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Understanding the interaction of isoleucine paired with other amino acids in soy whey alcohol fermentation using Torulaspora delbrueckii. Int J Food Microbiol 2020; 333:108802. [DOI: 10.1016/j.ijfoodmicro.2020.108802] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 07/02/2020] [Accepted: 07/27/2020] [Indexed: 11/21/2022]
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Valdez Castillo M, Laxman Pachapur V, Brar SK, Naghdi M, Arriaga S, Ávalos Ramirez A. Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives. Crit Rev Biotechnol 2020; 40:930-950. [PMID: 32693642 DOI: 10.1080/07388551.2020.1792407] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey is a liquid residue generated during the production of cheese and yogurt. It has a pH between 3.9 and 5.6, and a high chemical oxygen demand (COD), from 60 to 80 g/L. Whey contains lactose, proteins, and minerals. Globally, approximately 50% of the whey generated is untreated and is released directly into the environment, which represents an environmental risk. To overcome whey management problems, conventional thermo-physical valorization treatments have been explored, which are complex, costly and energy-intensive. As an alternative, whey fermentation processes employing bacteria, fungi and yeast are economical and promising methods. Among them, yeast fermentation creates value-added products such as antimicrobials, biofuels, aromas, flavors, and antioxidants with no need for previous conditioning of the whey, such as hydrolysis of the lactose, prior to whey biorefining. The biorefining concept applied to whey is discussed using chemical and biological transformation pathways, showing their pluses and minuses, such as technical drawbacks. The main challenges and solutions for the production of fusel alcohols, specifically for 2-phenylethanol, are also discussed in this review.
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Affiliation(s)
- Mariana Valdez Castillo
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Vinayak Laxman Pachapur
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Satinder Kaur Brar
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada.,Department of Civil Engineering, Lassonde School of Engineering, York University, Toronto, Canada
| | - Mitra Naghdi
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Sonia Arriaga
- División de Ciencias Ambientales, Instituto Potosino de Investigación Científica y Tecnológica (IPICyT), San Luis Potosí, México
| | - Antonio Ávalos Ramirez
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada.,Centre National en Électrochimie et en Technologies Environnementales Inc, Shawinigan, Canada
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Barcelos MCS, Ramos CL, Kuddus M, Rodriguez-Couto S, Srivastava N, Ramteke PW, Mishra PK, Molina G. Enzymatic potential for the valorization of agro-industrial by-products. Biotechnol Lett 2020; 42:1799-1827. [DOI: 10.1007/s10529-020-02957-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 06/30/2020] [Indexed: 12/13/2022]
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11
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Chua JY, Liu SQ. Soy whey: More than just wastewater from tofu and soy protein isolate industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Corzo-Martínez M, García-Campos G, Montilla A, Moreno FJ. Tofu Whey Permeate Is an Efficient Source To Enzymatically Produce Prebiotic Fructooligosaccharides and Novel Fructosylated α-Galactosides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4346-4352. [PMID: 27156348 DOI: 10.1021/acs.jafc.6b00779] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This work addresses a novel and efficient bioconversion method for the utilization of tofu whey permeate (TWP), an important byproduct from the soybean industry, as a precursor of high value-added ingredients such as prebiotic fructooligosaccharides and novel fructosylated α-galactosides. This process is based on the high capacity of the commercial enzyme preparation Pectinex Ultra SP-L to transfructosylate the main carbohydrates present in TWP as sucrose, raffinose, and stachyose to produce up to a maximum of 164.2 g L(-1) (equivalent to 57% with respect to initial sucrose, raffinose, and stachyose contents in TWP) of fructooligosaccharides and fructosylated α-galactosides in a balanced proportion. Raffinose- and stachyose-derived oligosaccharides were formed by elongation from the nonreducing terminal fructose residue up to three fructosyl groups bound by β-(2→1) linkages. These results could provide new findings on the valorization and upgrading of the management of TWP and an alternative use of raw material for the production of FOS and derivatives.
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Affiliation(s)
- Marta Corzo-Martínez
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Gema García-Campos
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Antonia Montilla
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - F Javier Moreno
- Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
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Cheng J, Xie S, Wang S, Xue Y, Jiang L, Liu L. Optimization of Protein Removal from Soybean Whey Wastewater Using Chitosan Ultrafiltration. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12370] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jianjun Cheng
- College of Food Science; Northeast Agriculture University; Harbin 150030 China
| | - Siyu Xie
- College of Food Science; Northeast Agriculture University; Harbin 150030 China
| | - Shuai Wang
- College of Food Science; Northeast Agriculture University; Harbin 150030 China
| | - Yanfang Xue
- College of Food Science; Northeast Agriculture University; Harbin 150030 China
| | - Lianzhou Jiang
- College of Food Science; Northeast Agriculture University; Harbin 150030 China
| | - Li Liu
- College of Food Science; Northeast Agriculture University; Harbin 150030 China
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Singh A, Adak S, Karmakar S, Banerjee R. Impact of Processing Condition on Nutraceutical Potency of Soy Whey Hydrolysate. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12117] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Anshu Singh
- Microbial Biotechnology and Downstream Processing Laboratory; Agricultural and Food Engineering Department; Indian Institute of Technology; 721302 Kharagpur India
| | - Sunita Adak
- Microbial Biotechnology and Downstream Processing Laboratory; Agricultural and Food Engineering Department; Indian Institute of Technology; 721302 Kharagpur India
| | - Sandipan Karmakar
- Department of Industrial Engineering and Management; Indian Institute of Technology; 721302 Kharagpur India
| | - Rintu Banerjee
- Microbial Biotechnology and Downstream Processing Laboratory; Agricultural and Food Engineering Department; Indian Institute of Technology; 721302 Kharagpur India
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15
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Pilot study of recovery of whey soy proteins from soy whey wastewater using batch foam fractionation. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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